my grilled lemongrass chicken

Description:
simple to make for barbecues, certainly better than the standard singaporean bbq fare of grilled hot dogs and fishballs

Ingredients:
boneless whole chicken legs - 1kg
minced galangal/blue ginger - 20g
brown sugar or gula melaka - 2 teaspoons
light soya sauce - 2 tablespoonfuls
fish sauce - 1 teaspoon
ground black pepper - 1 teaspoon
ground coriander seeds - 1 teaspoon
2 lemongrass stalks, minced finely, use only the bottom 4 inches.
garlic 3 cloves, minced into a paste

Directions:
Remove any tendons from the chicken legs
Cut up the chicken legs into roughly 2 inch square pieces.
Combine all the ingredients with chicken pieces and marinate for at least three hours before grilling.
When grilling, baste meat with the marinade liquid and light cooking oil.